Saragli (Walnut Baklava Rolls)
Crisp filo rolls packed with cinnamon walnuts and soaked in lemony honey syrup. Easier to make than a full tray of baklava.
- Time1 hr 10
- LevelMedium
- Costabout £0.54 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the syrup first so it can cool. Put the sugar, water, honey, cinnamon stick and lemon juice in a pan. Stir until the sugar dissolves, then simmer for 10 minutes until slightly syrupy. Leave to cool completely.
10 min - 2
Heat the oven to 180°C (160°C fan). Mix the walnuts, the 50 g sugar, ground cinnamon and cloves in a bowl.
- 3
Cut the filo sheets in half so you have 16 pieces about 25 cm wide. Keep them under a damp tea towel. Lay 2 pieces on the board and brush with butter. Spoon a thin line of filling along one short edge and roll up tightly like a cigar.
- 4
Brush the roll with butter, cut it into 3 pieces and set them seam side down in a buttered tin. Repeat with the rest of the filo and filling.
- 5
Bake for 35 minutes, until deep golden and crisp.
35 min - 6
Spoon the cooled syrup slowly over the hot rolls, so it sizzles and soaks in. Leave to stand for at least 1 hour before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
